Blackberry Lemonade Pie is a bright and refreshing no-bake dessert that combines the creamy sweetness of lemon pie with the tart burst of blackberries. Nestled in a buttery graham cracker crust and topped with a beautiful blackberry swirl, this pie is both visually stunning and irresistibly delicious. Perfect for spring and summer gatherings, it offers a light yet satisfying finish to any meal.
Why You’ll Love This Recipe
This pie is the perfect union of ease and elegance. With minimal ingredients and no baking required, it’s an ideal choice for warm-weather entertaining or quick preparation. The lemon and blackberry combination brings a balanced tartness to the rich, creamy filling, while the swirl of jam adds visual flair and extra fruit flavor. Whether you’re looking for a make-ahead dessert or a crowd-pleaser with seasonal ingredients, this pie delivers every time.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 1 graham cracker crust (9-inch)
- 1 can sweetened condensed milk
- ½ cup lemon juice
- 1 cup whipped cream (or Cool Whip)
- 1 cup fresh blackberries
- ½ cup blackberry jam (warmed)
Directions
- Prepare Filling: In a mixing bowl, whisk together the sweetened condensed milk and lemon juice until fully combined and slightly thickened.
- Fold in Cream: Gently fold in the whipped cream or Cool Whip until the mixture is light and smooth.
- Assemble Pie: Pour the filling into the graham cracker crust and smooth the top with a spatula.
- Add Jam Swirl: Drizzle the warmed blackberry jam over the top of the filling. Use a knife or toothpick to gently swirl the jam into a decorative pattern.
- Garnish: Top the pie with fresh blackberries and a few mint leaves for color and freshness.
- Chill: Refrigerate the pie for at least 4 hours, or until fully set, before slicing and serving.
Servings and timing
This pie serves approximately 8 people.
Preparation time: 15 minutes
Chilling time: 4 hours
Total time: 4 hours 15 minutes
Variations
- Crust Options: Use a shortbread or vanilla wafer crust for a slightly different flavor base.
- Mixed Berry Swirl: Combine raspberry or blueberry jam with blackberry jam for a vibrant swirl.
- Tart Version: Increase lemon juice to ¾ cup for a more pronounced tart flavor.
- Cream Cheese Layer: Add a thin layer of sweetened cream cheese at the bottom of the crust for extra richness.
- Frozen Pie: Freeze the pie and serve slightly thawed for a firmer, icebox-style dessert.
Storage/Reheating
- Refrigerator: Store covered in the refrigerator for up to 4 days.
- Freezer: Freeze the pie (without fresh berry topping) for up to 1 month. Thaw in the refrigerator before serving.
- Reheating: Not applicable—this pie is best served chilled.
FAQs
Can I use bottled lemon juice instead of fresh?
Yes, but fresh lemon juice is recommended for a brighter, more natural flavor.
Is Cool Whip or homemade whipped cream better?
Either works well. Homemade whipped cream offers a richer texture, while Cool Whip is more stable and convenient.
Can I make this pie ahead of time?
Yes, it’s ideal for making a day in advance and storing in the refrigerator until ready to serve.
Will the jam sink into the filling?
Not if the filling is thick enough. For best results, swirl gently right after pouring the filling into the crust.
What other fruits can I use?
Raspberries, strawberries, or blueberries can be used in place of blackberries for a similar effect.
Can I make this pie without the crust?
Yes, the filling can be poured into dessert cups or jars for a crustless version.
How do I warm the jam?
Microwave the jam in a small bowl for 15–20 seconds or heat gently on the stovetop until it loosens.
Can I use frozen blackberries?
Yes, but thaw and drain them well to avoid excess moisture.
Is this pie overly sweet?
The lemon juice balances the sweetness, but you can reduce the condensed milk slightly if desired.
How do I get clean slices when serving?
Chill the pie thoroughly and wipe the knife between slices for neat, clean cuts.
Conclusion
Blackberry Lemonade Pie is a refreshingly tangy and creamy dessert that’s as easy to make as it is elegant to serve. With its no-bake convenience, stunning appearance, and seasonal fruit flavors, it’s the perfect recipe to keep on hand for warm-weather occasions or whenever you need a light yet indulgent treat.
PrintBlackberry Lemonade Pie
A refreshing no-bake pie with a creamy lemon filling, swirled with blackberry jam and topped with fresh blackberries. Perfect for spring and summer gatherings.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 15 minutes (includes chilling)
- Yield: 8 slices 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 graham cracker crust (9-inch)
- 1 can sweetened condensed milk
- ½ cup lemon juice
- 1 cup whipped cream (or Cool Whip)
- 1 cup fresh blackberries
- ½ cup blackberry jam (warmed)
Instructions
- In a bowl, whisk together sweetened condensed milk and lemon juice until well combined.
- Fold in whipped cream gently until smooth.
- Pour the filling into the graham cracker crust and smooth the top.
- Drizzle warmed blackberry jam over the top and use a knife or toothpick to swirl it into a pattern.
- Decorate with fresh blackberries and mint leaves, if desired.
- Chill in the refrigerator for at least 4 hours or until set.
Notes
- Use freshly squeezed lemon juice for best flavor.
- For a firmer set, chill the pie overnight.
- Mint leaves are optional but add a fresh, decorative touch.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 28g
- Sodium: 130mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 35mg